I tried to make a rustic looking, unslashed loaf with a 'natural grigne.' However, this was the result. I definitely got the 'volcanic look,' as you so aptly describe it Jeremy (although 'giant crater look' might me a better description).
Basically, it rolled open the opposite way that I had shapen it. Kind of logical I suppose. What'd I do wrong?? I let it prove seamside down before placing it seamside up in the oven.